Stuffed Peppers My Way
Ingredients
- 1 cup water
- ½ cup uncooked Arborio rice
- 2 green bell peppers, halved and seeded
- 1 tablespoon olive oil
- 2 green onions, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 tomato, diced
- ½ cup crumbled feta cheese
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Bring water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover, and simmer until liquid is absorbed, about 20 minutes. Remove from heat and set aside.
- Meanwhile, place peppers cut-side down on the prepared baking sheet. Roast in the preheated oven until tender and skin begins to brown, 25 to 30 minutes.
- While peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook and stir onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes.
- Stir in tomato and cook for 5 minutes. Spoon in cooked rice and stir until heated through.
- Remove from heat, mix in feta cheese, and spoon mixture into pepper halves.
- Return peppers to the oven until warmed through, about 5 minutes.
Source
Original recipe: View Original
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